SOUE CHEF

The role of the Sous Chef is critical to the success of our kitchen operations. The Sous Chef works closely with the Head Chef to ensure the smooth and efficient running of the kitchen. They are responsible for supervising the kitchen staff, planning and directing food preparation, and assisting with menu development. The Sous Chef also plays a key role in maintaining high standards of food quality and sanitation.

Key Responsibilities:

Assist in the preparation and creation of menu items

Supervise and coordinate kitchen staff

Ensure compliance with food safety and sanitation standards

Assist in the development of new recipes and menu items

Manage inventory and control food costs

Train and mentor kitchen staff

Oversee food production and presentation

Assist with scheduling and labor management

Collaborate with Head Chef on menu planning and execution

Maintain a clean and organized kitchen environment

Contribute to the development of seasonal menus

Assist with ordering and receiving of supplies

Monitor and maintain kitchen equipment

Adhere to all company policies and procedures

Ensure high standards of food quality and presentation Required Qualifications:

Previous experience as a Sous Chef or in a similar role

Degree or certification in Culinary Arts or related field

Proficient in food preparation and kitchen management

Knowledge of diverse cooking techniques and cuisines

Strong leadership and communication skills

Ability to effectively manage a team

proven track record of menu development and innovation

Ability to work in a fast-paced environment

Thorough understanding of food safety and sanitation guidelines

Excellent time management and organizational skills

Creative approach to food presentation and plating

Ability to multitask and prioritize tasks effectively

Flexibility to work evenings, weekends, and holidays

Up-to-date knowledge of culinary trends and ingredients

Attention to detail and passion for culinary excellence.

Full time